Spinach Salad with Scallops, Mango, and Sugared Macadamias |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 tablespoons sugar |
3 tablespoons water, divided |
1/4 cup macadamia nuts or pecans |
cooking spray |
1 1/2 cups diced peeled mango (about 1 large), divided |
1/4 cup fresh lime juice |
1/2 teaspoon grated peeled fresh ginger |
1/8 teaspoon salt |
1/2 teaspoon poppy seeds |
1 pound sea scallops |
1/4 teaspoon salt |
1/8 teaspoon black pepper |
1 teaspoon vegetable oil |
8 cups packaged spinach |
1 cup vertically sliced red onion |
Directions:
1. Preheat oven to 350°.
2. Combine sugar and 1 tablespoon water in a saucepan; bring to a boil. Remove from heat; stir in nuts. Spread nut mixture onto a baking sheet coated with cooking spray. Bake at 350° for 10 minutes. Immediately scrape onto a sheet of foil coated with cooking spray. Spread evenly; cool completely. Lightly chop; set aside.
3. Combine 2 tablespoons water, 1/2 cup mango, juice, ginger, and 1/8 teaspoon salt in a blender or food processor; process until smooth. Stir in poppy seeds; set dressing aside.
4. Sprinkle scallops with 1/4 teaspoon salt and pepper. Heat oil in a grill pan or medium nonstick skillet over medium-high heat. Add scallops; sauté 2 minutes on each side. Remove from pan.
5. Arrange 2 cups spinach on each of 4 plates. Top each serving with 3 ounces scallops, 1/4 cup mango, and 1/4 cup onion. Drizzle each serving with 3 tablespoons dressing; sprinkle with 1 tablespoon nut mixture.
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